There is something wonderfully comforting about fall desserts, and this Pumpkin Pie Crumble Recipe captures all that warmth and spice in one magical dish. Imagine the rich, velvety pumpkin filling perfectly spiced with cinnamon, nutmeg, and ginger, all nestled on a buttery crust and crowned with a golden, crispy crumble topping. It’s the ideal dessert to cozy up with on a chilly evening or bring to any gathering as a guaranteed crowd-pleaser. Trust me, once you try this Pumpkin Pie Crumble Recipe, it will become one of your go-to autumn treats that everyone asks for again and again.
Ingredients You’ll Need
This Pumpkin Pie Crumble Recipe uses a handful of simple yet essential ingredients that come together beautifully to create layers of flavor and texture. Each component plays a role in making every bite delightful, from the buttery crust to the spiced pumpkin filling and finally the sweet, crunchy topping.
- 1 cup all-purpose flour for the crust: Provides structure and buttery texture for a tender base.
- ½ cup cold butter, cubed (for crust and topping): Adds richness and creates that perfectly crumbly texture when cut into the flour.
- ¼ cup granulated sugar: Sweetens the crust just enough to complement the filling.
- ¼ teaspoon salt: Balances sweetness and enhances flavor depth in the crust.
- 1 can (15 oz) pumpkin puree: The star of the dish, delivering earthy sweetness and a beautiful orange color.
- 1 cup sweetened condensed milk: Brings creamy sweetness and helps bind the filling together smoothly.
- 2 large eggs: Provide structure and richness to the filling.
- 1 teaspoon vanilla extract: Adds a sweet, fragrant note to the filling.
- 1 teaspoon ground cinnamon: Warms the filling with classic fall spice.
- ½ teaspoon ground nutmeg: Offers a subtle nuttiness that complements pumpkin brilliantly.
- ½ teaspoon ground ginger: Adds a little zing to brighten the flavor profile.
- 1 cup all-purpose flour for the crumble topping: Gives the crumble its structure.
- ½ cup brown sugar: Provides a rich molasses sweetness and helps caramelize the topping.
- ½ cup oats: Adds hearty texture and a rustic feel to the crumble.
- 1 teaspoon cinnamon for the topping: Reinforces the warm spices through the topping layer.
How to Make Pumpkin Pie Crumble Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 375°F (190°C). Then, combine the flour, sugar, and salt in a mixing bowl. Cut the cold cubed butter into the dry ingredients using a pastry blender or your fingers until the mixture resembles coarse crumbs. This technique ensures a flaky, tender crust that will hold up beautifully under the pumpkin filling. Press this mixture evenly into your pie dish, creating a sturdy foundation for your Pumpkin Pie Crumble Recipe.
Step 2: Whisk the Pumpkin Filling
In a separate bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt until silky and smooth. This luscious mixture combines creamy sweetness and warm spices, which are the heart and soul of this recipe. Pour the filling evenly over your prepared crust, making sure it’s spread out nicely for an even bake.
Step 3: Make the Crumble Topping
To create that irresistible crumble, mix the flour, brown sugar, oats, cinnamon, and cold butter cubes in a bowl. Use your fingers or a pastry cutter to blend until crumbly bits form. The oats add a rustic texture, while the brown sugar melts and caramelizes to give a sweet crunch. Sprinkle this crumble topping generously over the pumpkin filling, covering it completely but gently.
Step 4: Bake Until Set
Place your pie on the middle rack of the preheated oven and bake for 40 to 45 minutes. You’ll know it’s done when the filling is set but still slightly jiggly in the center and the crumble topping turns a golden brown. Let the pie cool before serving—that resting time really helps the flavors meld and makes slicing a breeze.
How to Serve Pumpkin Pie Crumble Recipe
Garnishes
Serving your Pumpkin Pie Crumble Recipe with a dollop of freshly whipped cream is a classic treat that adds lightness and creaminess. You can also sprinkle a pinch of cinnamon on top of the whipped cream to echo those warm spices. If you’re feeling adventurous, a drizzle of caramel sauce over each slice brings another layer of sweetness that pairs amazingly well with the crumble’s texture.
Side Dishes
This dessert shines on its own but can also be complemented by sides like vanilla ice cream or a scoop of cinnamon-spiced Greek yogurt. These cooling sides balance the warm spices perfectly. For an extra cozy touch, serve it alongside a hot cup of chai tea or coffee, turning your Pumpkin Pie Crumble Recipe experience into a complete autumn ritual.
Creative Ways to Present
If you want to impress your guests, try serving this pumpkin pie crumble in individual ramekins for personalized portions. Another idea is layering the filling and crumble inside clear glass jars for a pretty, portable dessert. You could even add a sprinkle of toasted pecans on top of the crumble to add crunch and a nutty flavor that complements the spices beautifully.
Make Ahead and Storage
Storing Leftovers
You can store leftover Pumpkin Pie Crumble Recipe in an airtight container in the refrigerator for up to four days. Keeping it chilled helps maintain the filling’s smooth texture and the crumble’s delicate crispness without getting soggy.
Freezing
This pie also freezes well if you want to bake ahead of time. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. Freeze for up to two months. When ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
To reheat, place slices on a baking sheet and warm in a 325°F (165°C) oven for about 10-15 minutes. This method revives the crumble’s crisp texture far better than microwaving, which can sometimes make it soggy.
FAQs
Can I use canned pumpkin pie filling instead of puree?
It’s best to use plain canned pumpkin puree for this recipe because the pre-spiced pumpkin pie filling has added sugars and spices that can throw off the flavor balance.
Is this Pumpkin Pie Crumble Recipe gluten-free?
The recipe as written uses all-purpose flour, but you can substitute a gluten-free flour blend of equal measure to make it gluten-free while keeping the texture intact.
Can I make the crumble topping without oats?
If you don’t have oats on hand or prefer not to use them, you can omit them or replace with chopped nuts for crunch instead.
How do I know when the pie filling is done baking?
The filling should be mostly set, with a slight jiggle in the very center. It will firm up more as it cools, so avoid overbaking to keep it creamy.
Can I double this recipe for a larger crowd?
Absolutely! The ingredients scale well, so double or triple the amounts depending on the size of your gathering and bake in larger dish sizes accordingly.
Final Thoughts
There is truly nothing like the cozy magic of this Pumpkin Pie Crumble Recipe to welcome in the season’s best flavors. It’s easy to make, endlessly satisfying, and a guaranteed way to bring smiles around the table. I hope you give this recipe a try and let it become one of your cherished favorites for fall and beyond.
Print
Delicious Recipe
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Total Time: 60 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pumpkin Pie Crumble is a perfect autumn dessert that features a creamy pumpkin filling atop a buttery crust, finished with a sweet and crunchy oat crumble topping. Ideal for festive gatherings or cozy fall evenings.
Ingredients
For the Crust:
- 1 cup all-purpose flour
- ½ cup cold butter, cubed
- ¼ cup granulated sugar
- ¼ teaspoon salt
The Pumpkin Filling:
- 1 can (15 oz) pumpkin puree
- 1 cup sweetened condensed milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
For the Crumble Topping:
- 1 cup all-purpose flour
- ½ cup brown sugar
- ½ cup oats
- ½ cup cold butter, cubed
- 1 teaspoon cinnamon
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for baking your pie.
- Prepare the Crust: In a bowl, combine the flour, granulated sugar, and salt. Cut in the cold cubed butter until the mixture becomes crumbly. Press this crust mixture evenly into the base of a pie dish to form the pie shell.
- Make the Filling: In a separate bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt until smooth and fully combined. Pour this pumpkin filling evenly over the prepared crust in the pie dish.
- Prepare the Crumble Topping: Combine the flour, brown sugar, oats, cinnamon, and cold cubed butter in a bowl. Use your fingers or a pastry cutter to mix until the topping is crumbly and resembles coarse crumbs. Sprinkle this crumble evenly over the pumpkin filling.
- Bake the Pie: Place the pie dish in the preheated oven and bake for 40 to 45 minutes, or until the filling is set and the crumble topping is golden brown.
- Cool and Serve: Remove the pie from the oven and allow it to cool completely before slicing to serve, ensuring the filling sets properly for clean slices.
Notes
- Use cold butter for both crust and crumble to achieve a flaky texture and crisp topping.
- Ensure the pumpkin puree is well drained if homemade to prevent a soggy crust.
- Let the pie cool completely before serving to allow the filling to set well.
- This pie can be stored covered in the refrigerator for up to 3 days.
- For an extra crunch, lightly toast the oats before mixing them into the crumble topping.
